recipes

Recipe

Radish bulbs and Greens Sautéed with Green Garlic and Chives

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Recipe of the week, June 5:
Radish bulbs and Greens Sautéed with Green Garlic and Chives (from Asparagus to Zucchini)
A great side dish to grilled fish!

Ingredients:

  • 2 bunches radishes
  • 2 -3 cups ovation greens mix
  • 1.5 Tbsp butter
  • 1.5 Tbsp chopped green garlic
  • 1.5 Tbsp chopped chives
  • salt and pepper

Directions: Clean radishes and coarsely chop the greens. Trim and quarter the bulbs.  Heat the butter in a skillet, over med. Heat.  Add radishes and cook, stirring often for 2 min.  Stir in greens mix , radish tops, chives and garlic  until wilted.  Salt and pepper to taste.

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What that strange purple vegetable in my box? The answer and the recipes to use…

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Be adventurous and try this new veggie with one of the recipes below!

1. BAKED PARMESAN KOHLRABI
2. ROASTED KOHLRABI WITH BALSAMIC VINEGAR
3. KOHLRABI & APPLE COLESLAW

BAKED PARMESAN KOHLRABI

Ingredients

  • 4 kohlrabi bulbs, peeled
  • 1 tablespoon olive oil
  • 1 clove garlic, minced
  • salt and pepper to taste
  • 1/3 cup grated Parmesan cheese

Directions

  1. Preheat an oven to 450 degrees F (230 degrees C).
  2. Cut the kohlrabi into 1/4 inch thick slices, then cut each of the slices in half. Combine olive oil, garlic, salt and pepper in a large bowl. Toss kohlrabi slices in the olive oil mixture to coat. Spread kohlrabi in a single layer on a baking sheet.
  3. Bake in the preheated oven until browned, 15 to 20 minutes, stirring occasionally in order to brown evenly. Remove from oven and sprinkle with Parmesan cheese. Return to the oven to allow the Parmesan cheese to brown, about 5 minutes. Serve immediately.

ROASTED KOHLRABI WITH BALSAMIC VINEGAR

Ingredients

  • 1 1/2 lbs. kohlrabi, trimmed, peeled, and diced
  • 1 T. garlic, minced or pressed
  • 1 T. olive oil
  • 1/8 tsp. sea salt, or to taste
  • 1 T. balsamic vinegar

Directions

  1. Preheat oven to 425°F.
  2. In a medium bowl, mix the kohlrabi with olive oil, garlic and salt. Spread evenly on a rimmed baking sheet lined with parchment paper.
  3. Roast in the oven for 30-45 minutes, stirring every five minutes after about 20 minutes. Sprinkle with balsamic vinegar and serve immediately.

KOHLRABI & APPLE COLESLAW

Poppyseed Dressing

  • ¼-1/2 cup sugar (depending on how sweet you like your slaw dressing)
  • 1 tsp. dry mustard
  • 1/3 c. vinegar (I recommend cider vinegar)
  • 1 c. olive oil
  • 1 tbsp. poppyseeds

Slaw

  • 1 pound fresh kohlrabi, trimmed, peeled, grated
  • 2 apples, peeled, grated or cut into batons (try to keep equivalent volumes of kohlrabi:apple)
  • ½ cup raisins (optional)

Directions

Mix dressing ingredients together and then mix with prepared produce.